Connor’s last summer breakfast
Before Connor packed up his belongings and headed back to school, I made him a special going-away breakfast.
Good luck in school, sweet boy, study hard and have fun! xoxo
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1 can refrigerated crescent rolls
1 1/2 cups cooked, crumbled, and drained breakfast sausage
1 1/2 cups shredded white cheddar cheese
8 small to medium eggs
Salt and freshly ground black pepper
Heat oven to 350 degrees. Spray a baking sheet with Pam. Combine the thyme and rosemary in a small bowl.
Place crescent rolls on the prepared baking sheet; press out rolls to flatten and stretch slightly. Sprinkle dough with thyme and rosemary. Top dough with sausage and cheese, dividing evenly between the rolls.
Make small well in center of the sausage and cheese of each roll.
To form crostatas; fold edges of dough up 1 inch over filling, making pleats and pinching dough firmly.
Carefully crack open one egg at a time into a small bowl and then carefully lift out yolk and place into the center well in a crostata. Use a fork to whip up the egg white and then pour as much of the white as will fit into the well, without overflowing. Repeat with remaining eggs and crostatas. Sprinkle with salt and pepper, to taste.
Note: If you are able to find small eggs, you will be able to just crack one into the center of each well. Medium eggs are easier to find, so you will need to use this technique, otherwise the egg will overflow.
Bake 20 to 25 minutes or until bottoms of crostatas are golden brown and egg whites are set and firm, not runny.